- 400g firm tofu, diced into 2 cm cubes
- 80g choy sum (Chinese green), wash and chop into 4-5cm long strips
- 2 clove garlic, thinly sliced
- 2 tbsps light soy sauce*
- 2 tbsps olive oil
- 1/2 tsp bouillon powder (vegetable stock)
- 1/4 tsp salt
- Pinch of black pepper
Quite a few readers and friends seem to have different questions about stir-fry tofu. People often ask me things like; “Why does my stir-fry tofu have no flavour?” and “Why is my tofu so soggy?” Or “How can I stir-fry tofu without breaking it?”.
I’ve found, it’s pretty common for people to dislike tofu, either because of its lack of flavour or its mushy, soggy texture. Today I am going to share some tips on how to cook perfect flavoursome stir-fry tofu like an Asian chef.
First things first… get your ingredients right!!!
There are actually many different kinds of tofu in Oriental supermarkets. To make the perfect stir-fry tofu dish, you must get firm tofu. “Silken” or “soft” tofu is just not going to work in a stir-fry dish.
Heat 1 tbsp olive oil in a large, non-stick sauté pan (like a frying pan with a lid), add the tofu and turn frequently, fry for 5-7 minutes until it turns golden in colour.
Reduce to medium-low heat, mix 2 tbsp light soy sauce with 2 tbsp water, slowly pour over the tofu.
Stir gently, let the tofu “swim” in the sauce for a couple of minutes, so it fully absorbs the taste.
Keep turning the tofu gently and cook until all the liquid in the bottom of the pan has been absorbed. Every single piece of tofu should be beautifully coated with the sauce. Transfer the tofu to a bowl and set aside.
In the pan you just used, heat 1 tbsp olive oil, add the garlic and fry for 2-3 minutes until golden.
Add in the choy sum and season with bouillon, salt and pepper, toss gently for 2-3 minutes.
In order to keep the tofu in its beautiful cube shape, only add the tofu right at the end of frying, mixing with the greens gently. Keeping movement to a minimum, turn down the heat to medium, cover the lid and simmer for other 3-5 minutes and then it’s ready to serve.
You can replace choy sum with your choice of greens, such as morning glory, pak choi, kale or cabbage… etc.
With basic yet amazing flavours, this tofu dish is healthy and nutritious… and more importantly, delicious!
If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!
Prep.: 5 mins | Cook: 15 minsIngredients:
- Heat 1 tbsp olive oil in a large, non-stick sauté pan, add the tofu and fry for 5-7 minutes, turn frequently, until it turns golden in colour.
- Reduce the heat to medium-low, mix 2 tbsp light soy sauce with 2 tbsp water and slowly pour over the tofu.
- Stir gently and allow to cook until there is no more liquid int he bottom of the pan and every single piece of tofu is nicely coated with the sauce.
- Transfer the tofu to a bowl and set aside.
- In the pan you just used, heat 1 tbsp olive oil, add the garlic and fry for 2-3 minutes until golden.
- Add in the choy sum and season with bouillon, salt and pepper, toss gently for 2-3 minutes.
- Add in the tofu and mix well. Turn down the heat to medium, cover with the lid and simmer for other 3-5 minutes, depending on how crunchy you like your greens.
- Serve with noodle, rice or any grain of your choice.
* Regular soy sauce is made with fermented wheat. Use gluten-free soy sauce if you are gluten intolerant.